National Gumbo Day Recipe to Savor

National Gumbo Day Recipe to Savor

national gumbo day recipe october 12

If you’re looking for a dish that’s perfect to prepare it in the morning and heat up as family gets in, look no further!  This soup/stew has just enough spice to keep things interesting. The roux makes the dish… it’s rich, luscious and full of flavor!

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October 12th is National Gumbo Day and I have JUST the recipe to see that you celebrate deliciously.

The dish of many cultures, gumbo is a melting pot for flavors. National Gumbo Day is a day to enjoy the bold, savory signature stew from Louisiana.

This multifaceted dish reflects its origins as an adaptation of many different cultures’ recipes blended together into one delicious dish that we know today.

According to SouthernFoodWays.com, gumbo was first served at a gubernatorial reception in New Orleans in 1803.

There’s no certainly no better way to celebrate than enjoying a hot, savory dish of gumbo.  Give this recipe a try!

 

Shrimp Gumbo with Andouille Sausage

Servings

6-8

Ready In:

40 Minutes Until You’re Ready

Good For:

Dinner

Ingredients

  • 1 cup unbleached all-purpose flour
  • 1 cup butter, 2 sticks
  • 1 red pepper, deveined and diced into ¼” pieces
  • 1 green pepper, deveined and diced into ¼” pieces
  • 2 Tablespoons olive oil
  • 1 large onion, peeled and diced into ¼-inch pieces
  • 4 stalks celery, trimmed and thinly sliced
  • 4 garlic cloves, peeled and minced
  • 1 Tablespoon Cajun seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 1 cup white wine
  • 2 cups homemade chicken broth, or
  • prepared low sodium chicken broth
  • 2 (8 ounce) bottles clam juice
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup tomato paste
  • 4 to 6 drops hot pepper sauce
  • 14 ounces andouille sausage, sliced and cut in half
  • 2 pounds uncooked jumbo shrimp (21 to 25 count), peeled, deveined with tails removed
  • 1 (10 ounce) package frozen sliced okra, thawed
  • 2 to 3 cups cooked white rice

Shrimp Gumbo with Andouille Sausage Recipe

Spread the flour onto a baking sheet. Toast the flour in the oven for 10 minutes.

Melt the butter in a skillet over medium heat. Whisk in the toasted flour. Stir in the diced peppers. Cook the roux until it is amber brown, about 10 to 15 minutes.

 

Shrimp Gumbo with Andouille Sausage
Heat the olive oil in a soup pot over medium heat. Add the onion, celery and garlic to the pot. Add Cajun seasoning, salt and pepper. Cook until soft, about 5 minutes. Pour in the white wine and cook until the liquid is incorporated. Stir in the chicken broth, clam juice, diced tomatoes and tomato paste. Pour in the roux and cook for 5 minutes. Season with hot pepper sauce and additional salt and pepper. Stir in the sausage, shrimp and okra. Simmer until the shrimp is cooked through and the flavors meld, about 10 minutes.

Serve the gumbo by placing a scoop of rice in the middle of a bowl. Surround the rice with gumbo. Serve additional hot pepper sauce on the side!

Nana Network Tip
Use thawed, frozen shrimp and frozen okra in this recipe. It’s perfect and way less expensive!

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation on social media with #inthekitchenwithjorj and be sure to show us in my free private home cooking group, Scrumptious Possibilities With Jorj!

Cooking With Mushrooms and Spinach

Movie Star Mushrooms: Netflix & Delish With This Mushroom Dish

Movie Star Mushrooms: Netflix & Delish With This Mushroom Dish

meals to make with mushrooms

I LOVE cooking mushrooms. These edible fungi inspire my dishes with their complex flavors and many uses. Spinach Au Gratin With Sauteed Mushrooms is one of my favorite recipes that is easy to make and will make you feel like a celebrity chef!

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September is mushroom month. Who knew???

Mushrooms are all the rage right now. Netflix just aired a mushroom documentary that someone spent fifteen years filming…FIFTEEN YEARS!!

Although I have always loved mushrooms and at least one container jumps into my shopping basket each grocery store visit, my love affair entered new territory when I visited the farmer’s market this season

There were not one, but two stands devoted to the most interesting varieties of mushrooms I have ever seen. I’m used to working with portobello and button ‘shrooms. 

I even dabble with shitake and oyster. But the giant varieties at the stands are as amazing as they are beautiful. 

There were baskets of Black Pearl and Blue Oyster mushrooms. Turkey Tail, Lions Maine and Chicken of the Woods were names of even more exotic ‘shrooms.

The Boone Fungi company offers a wild (yes, pun intended) arrangement of mushrooms and I bought a bag of assorted mushrooms and brought them home to experiment. 

The farmers suggested roasting the mushrooms, which I did. This did nothing more than dehydrate them. So, I tackled them the way I usually do which is to add fat and flavor, and this worked beautifully!

I do have a secret for getting the best flavor from the shroom. The secret is high heat and a butter bath. You can cook an entire mushroom steak this way or chop a giant mushroom into smaller pieces. Let the mushrooms or mushroom pieces crisp in the pan until you see a golden crust. Now they are ready for whatever comes next.

Serve them atop a juicy steak, or your favorite veggie casserole.

Use a mushroom broth to create a luscious soup or sauce.

Whatever your fancy, the fancy mushrooms will add flavor and FUN to your next meal!

Who knows? Maybe Netflix will come-a knockin’……..

Here’s one of my favorite recipes that uses mushrooms just perfectly!

Spinach Au Gratin With Sauteed Mushrooms

Servings

4-6

Ready In:

30 Minutes Until Done

Good For:

Dinner

Ingredients for Spinach

  • 1 (20-ounce) package frozen chopped spinach, thawed and drained (you can substitute with fresh spinach leaves)

  • 3 tablespoons butter, divided

  • 2 tablespoons unbleached all-purpose flour

  • 1 ½ cups milk

  • ¼ teaspoon nutmeg

  • 4 ounces Gruyere cheese, grated, about ½ cup

  • 2 ounces Parmesan cheese, grated, about ¼ cup

  • Paprika

Ingredients for Mushrooms

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 8 ounces of your choice of mushroom type, sliced or chopped to equal about 2 ½ cups

  • ¼ cup sherry

  • 1 teaspoon kosher salt

  • ½ teaspoon coarse black pepper

Spinach Au Gratin With Sauteed Mushrooms Recipe

Heat the olive oil and 2 tablespoons butter in a saucepan over medium high heat. Add the mushrooms. Don’t mess with them! Let the mushrooms cook until they are golden brown on the bottom, about 4 to 5 minutes. Turn them to cook on the second side, about 2 more minutes. Reduce the heat to medium and pour in the sherry. Cook until the liquid disappears, about 3 minutes more. Season with some of the salt and pepper. Turn off the heat.

Preheat the oven to 375 degrees. Cook the spinach in the microwave.  Drain in a colander and use paper towels to press out excess moisture.  If you choose to use fresh spinach, 1 pound fresh spinach will cook down to about the same amount as 10 ounces cooked frozen spinach.  For this recipe, you will need 2 pounds of fresh spinach, chopped which will be about 8 cups. Steam the spinach in a microwave oven or in a steamer over boiling water. Drain as directed above.)

Heat 2 tablespoons of butter in a pot over medium heat until melted.  Stir in the flour and cook until the mixture begins to bubble.  Pour in the milk and stir until the sauce begins to thicken, about 5 minutes.  Season with salt, pepper, and nutmeg.  Stir in the Gruyere cheese and cook until melted.  Remove the sauce from the heat.

Place the spinach into a bowl.  Pour in half of the sauce and stir.  Pour in the remaining sauce and stir once more.  Pour the spinach mixture into a casserole dish (or several smaller individual casserole dishes).   

Top the spinach mixture with the mushrooms and sprinkle with Parmesan cheese.  Dot the top with the remaining 1 tablespoon butter and sprinkle with a bit of paprika.  Cook until the casserole is golden on the top and bubbling, about 10 to 12 minutes (depending on the size of the casserole dish).

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation on social media with #inthekitchenwithjorj and be sure to show us in my free private home cooking group, Scrumptious Possibilities With Jorj!

Cooking With Mushrooms and Spinach

National Hamburger Day is May 28 🍔 Get these burger recipes!

National Hamburger Day is May 28 🍔 Get these burger recipes!

National Hamburger Day Recipes

National Hamburger Day is May 28th.  What will YOU be eating?

We all know you really don’t need a designated day to savor a delicious, sizzling burger, fresh off the grill, or make a veggie-forward option for a lighter lunch option.

And with Memorial Day around the corner, it’s all the more reason to start thinking burgers!

I have made my fair share of burgers over the years for a number of occasions:  Super Bowl parties, outdoor get-togethers, and just good ol’ American eatin’.

But these recipes endure, and I’m sure they’ll find a special place in your May menu line-up!

Score a Touchdown with the SUNDAY BEST BURGER!

Check out my recipe for my Sunday Best Burger to see just what happiness is made from! If you don’t want to grind the beef yourself, ask your butcher to do the grinding for you. Most grocery store meat departments will be happy to do this for no extra charge.

Read on

Couch Potato Fan Food for the Super Bowl

 These sliders are bite-sized and couch PERFECT.  Use sharp cheddar and do NOT forget the pickles.  Oh, and good news, the recipe a mountain of pimento cheese, suitable for savoring with burgers, nachos, you name it!

Read on

Couch Potato Fan Food for the Super Bowl

My veggie burgers are filled with fiber and offer a delicious alternative to the more caloric beef burger. This is your go-to recipe for a basic veggie burger that most condiments and giant bun can make extra delicious. I like that you can make it in a skillet just like you would a grilled cheese.  

Read on

Couch Potato Fan Food for the Super Bowl

What would a delicious burger be without homemade fries?! You’ll be delighted by how easy – and delicious! – these hot potatoes are.

Read on

Mussel Up: Summertime Is Almost Here!

Mussel Up: Summertime Is Almost Here!

…Did someone say “swimsuit season”?  I JUST DID. Time to “mussle up” with more seafood and veggies, and I’ve got just the recipe for you to try.  Click to skip to the recipe

Secret Squash Jorj Morgan Filming

You can tell Summertime is right around the corner. Swimsuit ads keep popping up on my Facebook feed.

Yikes!!

Not only is there the spring panic of bathing suit weather arriving shortly, but add in a year’s worth of a stay-at-home pandemic and where are those dumbbells? Under the bed??

When I feel the need to rein things in a bit, my go-to is seafood. I eat shrimp for lunch and salmon for supper. And it usually works, until I get bored. 

While in this pattern, I came across an old fave that I haven’t had in a while. I saw fresh mussels at the local store and thought I’d give them a try.

The (lady) fishmonger was so sweet. She picked the closed shells from the bin, one by one, to the dismay of the growing line behind me. But I was left with a whole bunch of perfect mussels.

Earlier in the week my pal, Lauren, had gifted me with a Misfits box that contained a ridiculous number of veggies, so I had lots of THINGS to work with.

Misfits take the not-so-pretty produce that farmers grow and that retail grocers won’t purchase because they don’t look perfect and recycles them to people like me. People who don’t care if the tomato has a blemish as long as it tastes sweet. 

I chose the red onion and garlic in the box to start and then my eyes landed on the garlic. Yes!

There were also a bunch of kale leaves both dinosaur and curly. A bit of wine and a dash of stock and yum oh yum did I have a dish to remember. 

Bathing suit beware…. I’m coming for ya!

Mussels in Ginger-Garlic Broth
With Crusty Bread

Serves: 4 as an appy and 2 for a meal

Time: 30 minutes ‘til it’s ready

Ingredients

2 tablespoon olive oil

½ red onion, peeled and finely diced, about 2 tablespoons

2 to 3 cloves garlic, finely diced

1 (2-inch) knob ginger, peeled and finely diced, about 2 tablespoons

½ cup white wine

2 cups chicken stock

2 tablespoons tomato paste

3 to 4 kale leaves, stemmed and finely chopped, about 1 cup

1 teaspoon salt

½ teaspoon coarse black pepper

1 pound mussels

For bread:

Several thick slices crusty bread

Olive oil

Garlic powder

Parmesan cheese

Veal Sinatra
Veal Sinatra
Veal Sinatra
Veal Sinatra

In a deep pot or wok with lid, heat 2 tablespoons olive oil over medium heat. Add the onion, garlic and ginger and cook until soft and fragrant, about 1 to 2 minutes. Add the wine and simmer to reduce, about 3 minutes more. Add the stock. Stir in the tomato paste. Add the kale. Season with salt and pepper.

Cover the pot with the lid and simmer until the kale is soft, about 10 minutes.

Preheat the oven to the broil setting. Place slices of bread onto a baking sheet. Brush with olive oil. Sprinkle it with garlic powder and top with Parmesan cheese. Place the baking sheet under the broiler and watch closely. Cook until the bread is golden, and the cheese is melty, about 1 to 2 minutes.

Place the mussels into the broth. Cover with the lid and cook until the mussels open, about 5 minutes. Serve the mussels in a bowl with lots of broth and a couple of slices of toasted bread for dipping.

Secret Squash In The Kitchen…Filming!

Secret Squash In The Kitchen…Filming!

New ways lead to new ideas!  I’m excited to share my Honey Roasted Spaghetti Squash recipe and NEW news about what I have cookin’ up in my kitchen…  Click to skip to the recipe

Secret Squash Jorj Morgan Filming

Want to know a secret? Here it is.

I’ve been filming for a new video series featuring me…. talking to you…. about FOOD!

We’ve just started, and I’m not sure where it’s going but in these videos, I show you how to cook one thing in several different ways.

This idea grew out of the many, many conversations that I’ve had with friends and readers who are saying that they are sooooo bored with the food that they are cooking.

And, let’s face it, we’ve been cooking at home a lot this past year.

One of the segments I shot featured spaghetti squash. In order to show you how to prepare the squash and the dishes, I surrounded myself with a whole bunch of these football-size veggies. Six in all!

After the video was in the can (I don’t think it ever goes into a can anymore, I think it shoots up into the clouds, but who knows?) I was left with a few of these babies that I hoisted onto a platter for future use.

These squash are durable and last a really long time.

Later that evening, I found myself at a local restaurant with a few of my gal pals. I started perusing the menu and low and behold, listed right there under “Lighter Fare” was a roasted spaghetti squash dish.

I told my friends about the day’s earlier video and we decided to share an order or two to try it out. It was delish!

There was a discussion and I found out that most of the gals loved the dish and many of them would make it at home, but there was a learning curve that required some climbing before anyone would tackle the squash. 

I developed a recipe that copies the restaurant’s dish and distributed my remaining squash to the gals who decided to give it a try. It’s pretty darn good.

I’ll keep you posted on the videos. Meanwhile, if you are looking for new ideas for the same ole’ things that you cook every day, don’t hesitate to send me a request.

I might invite you to come over and video with me! 😉

Honey Roasted Spaghetti Squash
With Spinach and Sun-dried Tomatoes

Serves: 4

Time: 60 minutes ‘til it’s ready

Ingredients

For Squash:

2 medium spaghetti squash

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon coarse black pepper


For Dish:

2 tablespoons roasted garlic butter (see Tip 1)

¼ cup sun-dried tomatoes packed in oil, drained, and diced

¼ pound fresh spinach leaves, about 1 cup

2 tablespoons toasted pine nuts

3 to 4 basil leaves, rolled into a cigar shape tube and thinly sliced

Shaved Parmesan cheese

Veal Sinatra
Veal Sinatra
Veal Sinatra
Veal Sinatra
Veal Sinatra

Preheat the oven to 375°. Cut the squash in half and remove the seeds and pulp. Place onto a baking sheet, cut-side facing up. Drizzle the flesh of the squash with honey, olive oil, and season with salt and pepper. Flip the squash and bake cut-side down until soft, about 30 to 40 minutes.

Melt roasted garlic butter in a sauté pan over medium heat. Stir in the sun-dried tomatoes. Add the spinach leaves and cook until they are wilted, just a minute or two. 

Use a fork to pull strands from the cooked squash that resemble thin angel hair pasta. Add to the pan and toss with the sun-dried tomatoes and spinach. Season with additional salt and pepper. Transfer to a serving bowl and garnish with pine nuts, thin strips of basil, and shaved Parmesan cheese.

Tip 1:

The rich flavors of roasted garlic and butter add to the deliciousness of this sauce. Here’s my recipe:


Roasted Garlic Compound Butter:

4 large heads of garlic

2 tablespoons olive oil

1 teaspoon ground oregano

½ teaspoon kosher salt

½ teaspoon black pepper

4 tablespoons butter, softened


Preheat the oven to 375°. Cut about ¼ of the top off the bulbs and discard. Place the bulbs onto a sheet of aluminum foil, cut side up. Drizzle with olive oil and season with oregano, salt, and pepper. Close the foil loosely around the bulbs leaving a hole at the top. Place into the oven and bake until the cloves are golden, soft, and climbing out of their papery skins. Remove from the oven and cool to room temperature.

Place the butter into a small bowl. Squeeze the cloves into the bowl with the butter. Use a fork to mash everything together. Spread the garlic butter onto a piece of plastic wrap. Use the wrap to roll the garlic butter into a cylinder twisting the ends to make a tight roll. Place the butter into the fridge to firm up.

Slice the butter into rounds and place on grilled meats, fish, or veggies.

Tip 2:

Toast pine nuts by placing them into a skillet over medium heat. You can move the skillet around to roll the nuts on the bottom of the pan. Watch closely, as the nuts will toast quickly. Once they are fragrant (and you will love that aroma), they’re done! Remove the nuts from the skillet right away.

Tip 3:

When you stack basil leaves and then roll them into a cylinder and then thinly slice them, it’s called chiffonade. Just wanted you to know!

I Did It My Way! Veal Sinatra Inspired By Locanda Rustica

I Did It My Way! Veal Sinatra Inspired By Locanda Rustica

Tonight’s dish is inspired by a local Tequesta/Jupiter hangout where everyone knows your name and the Chicken Sinatra SINGS!  Make veal in marsala wine sauce, MY WAY! Click to skip to the recipe

pumpin swordfish chowder

Everyone has a favorite neighborhood restaurant. And every favorite neighborhood restaurant has a specialty dish.

We have one such restaurant in our neighborhood. The name is Locanda Rustica and it holds court among other small eateries in a strip center on the main drag in Jupiter, FL.

This is the kind of place that sees repeat customers on repeat days. If it’s Wednesday, and the Coleman’s don’t appear at their established time, there will be an inquiry from the owner as to where they were, when they show up the next week.

Patrons are known by their first name, and their drink order is served before it’s ordered. Guest of these patrons are introduced to staff as if they were meeting their family. Before the bread is served, the specialties are announced.

It’s at this moment that you realize you just hit the jackpot of weeknight dining!

This week’s specialty dish was Chicken Sinatra and let me tell you, Frank would be Flying to the Moon over this one.

He would toss Three Coins in the Fountain to get seconds.

He would have High Hopes to know that It Was A Very Good Life that included Chicken Sinatra.

There are no Strangers in the Night when it comes to this dish and you don’t have to be in New York, New York to eat it. 

Spinach, prosciutto, and cheese are sandwiched between two thin chicken cutlets. Then they are battered and sauteed. Two people at our table ordered this special, and I took a bite out of each! I was still left wanting.

You could say that I Got Chicken Sinatra Under My Skin. That’s why two nights later, I found myself creating a dish using it as my inspiration.

I had veal instead of chicken, salami instead of prosciutto, and fresh sage leaves instead of spinach. I added my mother-in-law’s Masala wine sauce. It was delish! I did it MY WAY!

The next time you are in your favorite eatery, I hope you get inspired by a weeknight special dish. After all, That’s Life!!

Veal Sinatra
In Marsala Wine Sauce

Serves: 2

Time:  30 minutes ’til it’s ready

Ingredients

4 thin slices veal cutlet, about 3 to 4 ounces

1 teaspoon kosher salt

½ teaspoon coarse black pepper

4 thin slices of Swiss cheese

Two thin slices of salami, cut in half

 6 to 8 sage leaves

2 tablespoons olive oil

2 tablespoons butter

1 large egg, beaten with 1 tablespoon water

1 cup all-purpose flour

For sauce:

1 large shallot, peeled and finely diced

1-pint white mushrooms, sliced

1 cup Marsala wine

1 cup beef broth

2 tablespoons butter

Veal Sinatra
Veal Sinatra
Veal Sinatra

Place the veal slices between two pieces of parchment paper. Use a meat mallet to pound the veal to about ¼-inch thickness. Season with salt and pepper. Layer 2 slices of veal with cheese, followed by salami and sage. Top with the remaining veal slices forming two veal sandwiches!

Place the flour into a shallow bowl. Whisk the egg with the water. Dredge one veal sandwich into the four, coating both sides. Gently shake of excess flour and then dip into the egg, again coating both sides. Shake off the excess egg and dredge once more into the flour. Place the coated veal onto a plate and repeat with the second sandwich. 

Heat 2 tablespoons of both olive oil and butter in a skillet over medium-high heat. When the butter is bubbling add the veal. Cook until golden brown on one side, about2 to 3 minutes. Carefully turn and cook until golden on the other side, another few minutes. Transfer to a platter. 

Add the shallot and mushrooms to the skillet. Cook until the shallot pieces are soft, and the mushrooms are golden brown, about 3 to 5 minutes. Season with salt and pepper.